Tuesday, November 24, 2009

Pasty Palooza

The all time best way to go through some on-the-edge veg
is by making soup, for sure. But what if instead of adding
all that broth, water, or (non-dairy) milk we kept all our veg
and seasoning ready for something else.
Howsabout some cornish pasties? They are dinner turnovers
to put it simply. Pronounced past-ee, not like pasty when
some is pale beyond belief.

Traditionally I believe they are made with lard (ew barf) and
beef (ew double barf). I made these with tempeh and a bunch
of different vegetables.

I used onion, a couple cloves of garlic, carrots, celery, turnips
(my favorite!!), collard greens, bell peppers and a bunch of
fresh parsley. The 'gravy' is pretty basic. I just start the
vegetables cooking in some oil or earth balance, add a little
bit of broth along the way and then add a few tablespoons of
flour when the vegetables start to look tender. This creates
a kind of basic roux. You can also go crazy with herbs.
Fresh of course is always best, but use what you have.
I like sage and thyme, marjoram is good to... maybe dill...
ROSEMARY.

So then you just plop your 'sloppy soup' into the center
of a rolled out ball of pie crust.
[1 1/3 cup flour, 1/2 cup earthbalance, 1/2 tsp salt, 4 tbsp water]
Fold the dough over and pinch the edges.

This made three very large pasties and we still had a lot
of filling. So leftover soup is a good filling where you
don't have a ton.

Put a couple of slits in the top to let the heat escape and
bake them at 400 for about 40 minutes or until golden.
You can brush the top with oil or soymilk during the last
five minutes of baking if you like to add an extra gleam...
*shiny shiny pasty*


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